Preheat oven according to Boboli or pizza shell instructions.In a large skillet, heat oil over Medium heat. Add onions and garlic; sauté for 3 minutes, or until tender. Add the tomatoes, basil and red pepper and increase to Medium - High heat. Cook sauce until thick and chunky and all liquid has evaporated, about 15 to 20 minutes.Assemble pizza: Place pizza shell on cookie sheet and cover with hot sauce. Cover with brie pieces and sprinkle bacon on top.Cook pizza in preheated oven for 8 to 10 minutes, or until all cheese is fully melted. Remove from oven and serve warm.Suzy C. contributed the Brie and Bacon Pizza recipe to the Memphis Child Advocacy Center & Folk's Folly, Folks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 21.

Preheat a grill on High. Cut the pizza dough in half. Form each piece into an 8-inch long oval. Spread one side of each disk with the cooking spray. Place on the grill for about 2 minutes until the bottom of the dough firms and has grill marks. Turn and top with cheese and tomatoes.

Divide the prosciutto, artichoke, mushrooms, and olives between the two pizzas. Close the grill top and cook for 3 to 4 minutes until the cheese is melted and the toppings are hot. Transfer the pizzas to a cutting board, and cool 2 minutes before slicing. Serve immediately.

Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500°F (keep pizza stone or baking sheet in oven as it preheats).

Roll the dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Spread sauce over dough, leaving a 1/2-inch border; top with cheese.

Bake at 500°F for 14 minutes or until crust is golden and cheese is lightly browned.

Remove from oven; brush outer crust with olive oil. Arrange prosciutto over pizza; top with oregano. Cut into 6 large slices.